Baked Paprika Parmesan Chicken

Baked paprika Parmesan chicken with a golden smoked paprika and Parmesan crust that caramelizes at the edges. Oven-baked chicken breasts stay juicy while the orange-red coating turns crackled and crisp.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken breasts

4 boneless skinless chicken breasts
0.5 Salt, pepper, and garlic powder to taste Use salt, black pepper, and garlic powder to taste; add to the oil-spice mix.
3 tbsp olive oil
1 tbsp smoked paprika
1 tsp sweet paprika
1 tsp garlic powder Also used in the seasoning mix; adjust to taste.
1 tsp onion powder

Parmesan crust

1 cup Parmesan cheese, freshly grated
0.5 cup panko breadcrumbs

Serving

1 Fresh parsley and lemon wedges for serving Use parsley for garnish and lemon wedges for serving.

Equipment

1 sheet pan

Method

Preheat and prep

Preheat oven to 425°F and line a sheet pan with parchment.
Mix olive oil with smoked paprika, sweet paprika, garlic powder, onion powder, salt, and pepper until evenly combined.

Coat the chicken

Brush the paprika oil generously over both sides of each chicken breast, making sure the surface is fully coated.
Combine Parmesan and panko and press firmly onto the oiled chicken to coat the tops.

Bake and finish

Bake for 22-25 minutes until the crust is golden-red and the internal temperature reaches 165°F, watching for caramelized edges.
Garnish with fresh parsley and serve with lemon wedges.

Notes

For the crispiest, most caramelized crust, press the Parmesan-panko firmly and keep the chicken breasts as evenly thick as possible. Refrigerate leftovers in an airtight container up to 3 days; reheat on a sheet pan at 425°F until hot. Freezing is not recommended for best texture. Dietary swap: use gluten-free panko to make it gluten-free (check Parmesan and spices for any hidden additives).